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“I usually am not a fan of aged oolongs, for they sometimes hurt my stomach. I’m not sure what it is, but there is something about the aged tones that act aggressive towards my digestion. This is...”
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From Cha Ceremony

This tea is also known as DaHongPao or translated to “Big Red Robe” it is one of the most widely known of all Wuyi rock tea. It has an extremely long history dating back to the Ming dynasty. It is grown at 300-450 M in elevation and was harvested in Spring 2011. This tea comes from trees about 20 years old and has about 1.8 acres of space in our garden.
Our Aged DaHongPao is bold and deeply roasted with just enough rest to have the feel of an aged tea but with the presence of roast flavor still in the background. Hints of caramelized sugar and strong notes of cherry, cocoa, and wood are the main flavors we get with this classic YanCha or Rock Tea. Big Red Robe or DaHongPao is known for its high mineral content, digestive health benefits along with its appealing taste.
There is a lingering flowery fragrance left on the taste buds long after drinking. Expect many infusions and a deep flavors shining through for the first 5-6 brews.
We beleieve that exceptional qualtity tea shouldn’t only be taste but should be the feeling as well.
The energy with this particular is what I describe as balancing. Dependent on one’s mood and setting I have found this tea can be energetically engaging or quite relaxing.

1 Tasting Note

I usually am not a fan of aged oolongs, for they sometimes hurt my stomach. I’m not sure what it is, but there is something about the aged tones that act aggressive towards my digestion. This is only apparent in aged oolongs though, for I incredibly enjoy aged puerh. This tea did not have that effect on me. The leaves are nice and dark and carry dry oak tones along with some roasted fruit. The impression is tangy, mildly acrid, and without complexity. I warmed my pot up and placed what I had inside. The aroma from the leaves is prominent with roast, and there are a few sweet tones and some cedar that take the backseat. This is a nice experience, for it is both smoothly sweet and harshly bitter. I washed the leaves quickly and steeped away. The bowl contains a drink that is very heavy with roast; however, it is not overwhelmingly so. The roast brings some good mouth watering and a returning sugar cane sweetness. The brew is mildly oily. The drink continues in this manner with a smooth appearance that covers the muted rough wood tones. I enjoyed this tea, but the aged tones were almost non-existent. I can guess that age shows its face with curved cedar tone, but it is mostly consumed by the classic roast and cliff taste. Perhaps this hasn’t aged enough, or perhaps it was re-roasted not too long ago. In any case, this is still a fair tea, and it makes a good daily drinker.